Thai Style Crab Omelette with Herbs, Radishes, Macadamias and Garlic

Submitted by Matt Golinski | Print this page
Aclaimed Chef and Food and Foo Tourism Amnassador to the Gympie region, Matt Golinski has a passion for local food.

Serves 4


8 eggs

50ml cold water

120ml vegetable oil

2 cups cooked jasmine rice

100gm cooked spanner crab meat

½ cup coriander leaves, roughly chopped

50gm golden shallots, finely diced

1 stick lemongrass, finely chopped

2 cloves garlic, crushed

1tbs ginger, grated

1 small red chilli, finely chopped

stalks of ½ bunch coriander, finely chopped

1 cup mixed coriander leaves, Vietnamese mint and Thai basil

1 large red chilli, julienned

2tbs sesame oil

80gm roasted macadamias, chopped

4 red radishes, julienned

2 kaffir lime leaves, julienned finely

4 cloves Russian garlic, sliced

½ cup milk

75ml fish sauce

50ml lime juice

2tbs palm sugar


Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant. Add the rice and fry for two minutes. Remove from the heat and stir in the crab meat, macadamias and chopped coriander. Season to taste with salt.

Whisk together the fish sauce, lime juice and palm sugar.

Whisk together the eggs and water.

In a non stick pan heat 2 tablespoons of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench.

Repeat this process another 3 times so you have 4 omelettes.

Place a quarter of the crab rice mixture on the front third of each omelette and roll up into a square parcel.

Carefully transfer to a baking tray.

Mix together the herbs, radish, julienned chilli and kaffir lime leaves.

Blanch the garlic slices in milk for 2 minutes, drain and fry in vegetable oil until crisp and golden.

Warm the crab omelettes in a 180*C oven for 10 minutes.

Transfer to 4 plates and top with the salad mixture.

Pour over the fish sauce dressing and sprinkle with garlic slices.

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